Sangria may be mostly enjoyed with the summer fruits, but that does not mean that you can’t have it with the fruit that fall has to offer. Throw in some fragrant spices, wine, brandy and viola a ” Fall Sangria”. What if; however, you find yourself in a situation that doesn’t allow for they boozy cocktail?, or your guest list includes minors? Maybe you just don’t like wine? It’s ok, keep scrolling for my version of a fall sangria mocktail.😉
How to Make a Fall Sangria Mocktail
Cut 5 apples into squares and add them to a large stock pot. You may use any variety of apple you like and you don’t need to peel them. Just make sure to wash them thoroughly .
Add 2 cups of cranberries, the water, sugar, cloves, star anise and the cinnamon stick to the pot. Turn the heat to medium high and allow the mixture to come to a light boil. Then lower the heat and simmer for 30 minutes, stirring occasionally.
Turn off the heat and allow the mixture to cool. Use a fine mesh sieve to strain the liquid into a pitcher. Be careful during this step. The fruit may splash out. A tip to make it easier is to use a slotted spoon to remove most of the fruit before using the sieve.
Next slice up the remaining apple and pear, again they don’t need to be peeled, just washed thoroughly. Add the pieces into the pitcher along with the remaining ½ cup of cranberries and juice of 1 orange (or lemon ).
Give it a good stir and place in the refrigerator to chill for at least 4 hrs or overnight. The longer it sits the better the flavor. Perfect for party prepping the day before! When ready to serve the sangria mocktail, fill glass half way and top off with sparkling water and serve immediately.
Can I Add Wine To A Mocktail?
Yes, absolutely! Simply add wine to the mixture before chilling if using a dry red or white wine. Add it before serving if you wish to use a sparkling white wine. Just remember that this is a sweetened mixture, best suited for a dry wine.
I suggest cutting back half of the sugar if you are using a sweeter wine. You may also add brandy or rum if you wish. Please drink responsibly if you decide to add alcohol.
Tips and Substitutions
~Plan ahead. There’s cooking, cooling, and chilling time involved.
~If possible use fresh fruit and juice only. Frozen cranberries should work just fine as well, if you can’t find fresh.
~You can add or subtract sugar to your liking.
~You may adjust or substitute the spices. Nutmeg, alspice, ginger, or cardamom can also be used sparingly. These are all strong spices so add a little at a time if you wish to substitute.
Give this sangria mocktail recipe a try! Then share your thoughts in the comments below.😊
Till the next one,
Fall Sangria Mocktail
- 6 apples
- 2½ cups cranberries
- 1 juice of an orange or lemon
- 1 bartlett pear
- 1 cinnamon stick
- 1 star anise
- 4 cloves
- 6 up water
- 1 cup organic cane sugar
- mineral water
- Cut 5 apples into squares and add them to a large stock pot. Add 2 cups of cranberries, the water, sugar, cloves, star anise and the cinnamon stick. Bring to a boil then lower the heat and simmer for 30 minutes, stirring occasionally.
- Turn off the heat and allow the juice to cool. Use a fine mesh sieve to strain the liquid into a pitcher.
- Slice up the remaining apple and pear. Add it into the pitcher along with the remaining ½ cup of cranberries and orange juice. Place in the refrigerator to chill for at least 4 hrs or overnight.
- When ready to serve, fill glass half way then top off with mineral water. Serve immediately. Enjoy!
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